kottke.org posts about senses

With Arnoldussen behind me carrying the laptop, I walked around the Wicab offices. I managed to avoid most walls and desks, scanning my head from side to side slowly to give myself a wider field of view, like radar. Thinking back on it, I don't remember the feeling of the electrodes on my tongue at all during my walkabout. What I remember are pictures: high-contrast images of cubicle walls and office doors, as though I'd seen them with my eyes.

Henry Molaison -- more widely known as H.M. -- died last week at 82. Molaison was an amnesiac and the study of his condition revealed much about the workings of the human brain. He lost his long-term memory after a surgery in 1953 and couldn't remember anything after that for more than 20 seconds or so.

Living at his parents' house, and later with a relative through the 1970s, Mr. Molaison helped with the shopping, mowed the lawn, raked leaves and relaxed in front of the television. He could navigate through a day attending to mundane details -- fixing a lunch, making his bed -- by drawing on what he could remember from his first 27 years.

Molly Birnbaum was training to be a chef in Boston when she got hit by a car and lost her sense of smell. Soon after, she moved to New York.

Without the aroma of car exhaust, hot dogs or coffee, the city was a blank slate. Nothing was unbearable and nothing was especially beguiling. Penn Station's public restroom smelled the same as Jacques Torres's chocolate shop on Hudson Street. I knew that New York possessed a further level of meaning, but I had no access to it, and I worked hard to ignore what I could not detect.

In the first year of my recovery, I regularly visited both a neurologist and neuropsychologist who both disputed this claim. They told me that smell and taste, although related, are essentially exclusive. If anything, my neuropsychologist told me, smell is more integrated with memory.

In my experience, I've found this to be true: I have not lost my love of food; in fact, I feel like my appreciation for flavor combinations have been heightened. Milk does not taste like a "viscous liquid" to me and ice cream is certainly more than just "freezing." Similarly, a good wine is more than tasting the acids, a memorable dessert is more than simply sweet, and french fries do not taste like salty nothing-sticks.